This is the simplest recipe ever. And it’s SO tasty, you’ll never go back to canned refried beans again.
I really wanted to make myself a taco salad a few weeks ago but ran out of canned refried beans. I really wanted that salad, so I went to the internet. I found this recipe on Pinch-My-Salt, a blog that I follow. I used black beans (my favorite) and one bite in I knew I had a keeper recipe. The only problem I see with this recipe is that I eat the whole thing. Even though beans are good for you, somehow I don’t think eating a whole can in at one time is!
You can add cheese and use it for chip dipping, as shown in the photo. Or, make a taco salad by crumbling up the chips and adding shredded lettuce. Or use them in your favorite recipe. However you choose to use them, they are delicious!
The Easiest Beans
1 can (14.5 oz) black or pinto beans
2 cloves garlic, pressed in a garlic press
1-2 tablespoons canola oil (or use bacon grease, as Pinch-My-Salt did)
Salt and pepper to taste
Salsa or hot sauce, if you wish
Add the oil and crushed garlic in a medium saucepan over medium heat. Cook for just about 30 seconds, then add your beans, with their liquid. Use a potato masher to crush the beans to your desired consistency. (If you prefer a dryer refried bean, add less liquid.) Cook for a few minutes until bubbly. Add salt and pepper to taste. If you want a spicy bean, add some salsa or hot sauce. Enjoy, and try not to eat them all in one sitting!